I almost titled this post Salad Not-çoise because my starting point, with the recipe, was David Lebovitz’s blog post where he beautifully describes a salad–an authentic Niçoise–that is nothing like the one I ended up making.
There comes a time in every home cook’s life when you bid farewell to a favorite cutting board and replace it with something better.
If you’re lucky in your life, you’ll encounter a person who is so passionate about a particular subject, they become a constant resource, a trusted guide through a murky world you might not otherwise enter.
The name of the game on a weeknight, as far as I’m concerned, is “big results, minimum effort.” Recipes that meet that criteria are few and far between, but when you hit on one (like the roasted broccoli, for example) you’ll never forget it.
I’m not a religious person except when it comes to the healing power of chicken soup. At the first sniffle of a new cold, I’m usually plopping a raw chicken into a pot with root vegetables and parsley and dill; or, more recently, doctoring homemade chicken broth with ginger, soy sauce, and chile paste.
Is there any dish with more rules attached to it than risotto? Watch any episode of Top Chef where someone tries to make it, and you’re bound to see someone packing their knives and going home.
When you look at these pictures, you’re not going to believe me when I tell you I’ve been on a bit of a health and fitness kick lately.
A few weeks ago, for the Golden Globes, I did something I’d never done before: I served health food to a crowd.
Well hey there: did you have a good Sauce Week? I’d say it was a big success but then again maybe I’m biased.
[Our final Sauce Week post comes to us from Chef Peter Dale, of The National in Athens, Georgia. Take it away, Peter!
[Dirt Candy's Amanda Cohen isn't just one of the best chefs going today, she's also a fantastic writer.
[My friend, filmmaker Matt Morris, offers up his own take on hot sauce, "an easier one" he points out after reading the post below this.
[When I wrote my cookbook, I had the pleasure of meeting and cooking with Tim Artz, the self-described "Sultan of Scratch" who grows and cooks almost everything that he eats.
[One of my oldest friends, Alex Dickson, bravely agreed to tackle one of the hardest Sauce Week challenges: pesto by hand.
[My friend Dara Bratt--an award-winning filmmaker and unabashed bon vivant--positively pounced when I mentioned "Sauce Week" and here's her delightful contribution.
Hey folks! Are you having a good Sauce Week? There are still plenty of posts coming–two pesto posts, two hot sauce posts, two more chef posts and a post about Jean-Georges’ caper raisin sauce (which I served on top of scallops and cauliflower, yum)–but in the meantime, I’d like to know: What’s YOUR favorite sauce recipe?
[One of my favorite people in the food world--actually, in the world period--is the brilliant writer/chef/pastry chef Gina DePalma, author of Dolce Italiano and former pastry chef at Babbo.
[Sometimes I think that Craig's dad, Steve Johnson, writes more popular posts than I do when he's at the helm of my site.
[My friend Diana Fithian--playwright and home cook extraordinaire--kicks off Day 2 of Sauce Week with this epic post about one of the world's most difficult and important sauces.
A few months ago, when I first conceived of Sauce Week, I set out to make a dinner for myself that promised to be so outrageously decadent, I’d have to close my blinds before eating the first forkful.